MAKING
1) In a serving dish, place the jicama, cucumbers, papaya, pineapple, kiwis, apple and mango. Lightly toss.
2) In a food processor, place peanuts to chop coarsely. Add the chile peppers, brown sugar and tamarind liquid and process to prepare a thick, chunky paste. Add 1 tablespoon hot water, if it becomes too thick to act as a dressing.
3) Drizzle in the dressing over the salad and toss well.
4) Place inside refrigerator for at least 1 and up to 3 hours.